141 The AquaDome Market onboard Icon of the Seas has five different food stalls for guests to choose from meal in a 1930s America setting. This wide variety of venues enables guests to try a range of cuisine, from Mexican to Italian, Japanese and more. Icon of the Seas also has a variety of bars available for a pre-dinner or late evening drink, such as the English pub-inspired Point & Feather, the Latin-themed bar Boleros, and Duelling Pianos, where guests can request music from the two pianists and watch live shows every evening. Curating an atmosphere While the food and beverage offering is an essential part of the dining experience, it is equally important for passenger ship operators to create the right atmosphere in the onboard restaurants and casual eateries. According to Nedgé Louis-Jacques, managing partner and senior vice president of design at Tomas Tillberg Design, creating the right atmosphere begins with “well-balanced interior design.” This includes considering factors such as the layout, furniture, colours and decoration used in dining venues. “The ambience should be carefully curated to match the theme of the restaurant, whether it is a formal, elegant setting or a casual, relaxed area,” says Louis-Jacques. “We also consider the location of the venue on the ship. Views of the ocean or port destinations can add an extra dimension to the dining experience and elements such as floor-to-ceiling windows or outdoor seating allow guests to enjoy panoramic views whilst savouring their meals.” Tomas Tillberg Design has implemented this philosophy in multiple design projects, such as in the sushi bar onboard Albatros Expeditions’ Ocean Albatros, the Grill Restaurant onboard Aurora Expeditions’ Sylvia Earle and the seven main restaurants onboard SunStone Ships’ Infinity-class vessels. The design of a dining area is also key to ensuring that it operates well and allows staff to provide seamless service to guests. “Designers carefully plan the layout of a dining venue to facilitate smooth operations and easy navigation for guests and staff,” says Louis-Jacques. “We carefully position tables, seating and service stations to maximise space utilisation and minimise congestion. “We also often incorporate flexible seating arrangements to accommodate variations in group sizes and guest preferences. By offering flexibility, we can create an environment that ensures good service and enhances the overall guest experience.” Photo: Royal Caribbean FEATURE
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